Vegan Blueberry Ghost Hand Pies Easy Recipe
Vegan Blueberry Ghost Hand Pies are a delightful treat, especially fun for Halloween or just when you’re craving something sweet and a little bit spooky. The puff pastry gets wonderfully flaky, and the blueberry filling is sweet, tart, and just a little bit tangy from the lemon. Making them yourself is surprisingly easy, and the result is so much more satisfying than anything store-bought. I often make these when I have a pack of puff pastry in the fridge needing to be used up, and they’re always a hit. The ghostly shape is simple to achieve with a little cookie cutter.
Ingredients:
- 2 sheets of puff pastry (I use Jus-Rol vegan & gluten-free puff pastry sheets)
- 100g of fresh or frozen blueberries
- 50g of caster or granulated sugar (plus extra for sprinkling)
- 2 tablespoons of cornstarch or cornflour
- 2 teaspoons of lemon juice
- 50g of icing sugar
Making the Blueberry Filling
The filling is the heart of these hand pies. It’s best to make it first so it has a chance to cool down before you assemble the pies. This is important because hot filling can make the puff pastry soggy and difficult to handle. If you’re using frozen blueberries, you don’t need to thaw them completely; you can use them straight from the freezer, which will actually help the filling thicken up nicely as it cooks. In a medium saucepan, combine the 100g of blueberries, 50g of caster sugar, and 2 teaspoons of lemon juice. The lemon juice isn’t just for flavour; it brightens up the blueberry taste and helps the filling set. Stir this together over medium heat. As the blueberries start to burst and release their juices, you’ll see the mixture begin to bubble. This usually takes about 5-7 minutes. Once it’s simmering and the blueberries are mostly broken down, it’s time to add the cornstarch. In a small bowl, whisk the 2 tablespoons of cornstarch with about 2-3 tablespoons of cold water until smooth. This slurry will thicken the filling. Pour the cornstarch mixture into the bubbling blueberries, stirring constantly. Keep stirring and cooking for another minute or two until the filling thickens to a jam-like consistency. It should coat the back of a spoon. Remove the saucepan from the heat and let the blueberry filling cool completely. You can speed this up by transferring it to a bowl and placing it in the refrigerator. Having a cool filling is key to getting nice, crisp puff pastry later.
Vegan Blueberry Ghost Hand Pies
These Vegan Blueberry Ghost Hand Pies are a delightful treat, especially fun for Halloween or just when you’re craving something sweet and a little bit spooky. The puff pastry gets wonderfully flaky, and the blueberry filling is sweet, tart, and just a little bit tangy from the lemon. Making them yourself is surprisingly easy, and the result is so much more satisfying than anything store-bought. I often make these when I have a pack of puff pastry in the fridge needing to be used up, and they’re always a hit. The ghostly shape is simple to achieve with a little cookie cutter.
Ingredients:
- 2 sheets of puff pastry (I use Jus-Rol vegan & gluten-free puff pastry sheets)
- 100g of fresh or frozen blueberries
- 50g of caster or granulated sugar (plus extra for sprinkling)
- 2 tablespoons of cornstarch or cornflour
- 2 teaspoons of lemon juice
- 50g of icing sugar
Making the Blueberry Filling
The filling is the heart of these hand pies. It’s best to make it first so it has a chance to cool down before you assemble the pies. This is important because hot filling can make the puff pastry soggy and difficult to handle. If you’re using frozen blueberries, you don’t need to thaw them completely; you can use them straight from the freezer, which will actually help the filling thicken up nicely as it cooks.
In a medium saucepan, combine the 100g of blueberries, 50g of caster sugar, and 2 teaspoons of lemon juice. The lemon juice isn’t just for flavour; it brightens up the blueberry taste and helps the mixture set. Stir everything together.
Now, we need to thicken the filling. In a small bowl, whisk together the 2 tablespoons of cornstarch (or cornflour) with about 2 tablespoons of cold water until it forms a smooth slurry. Make sure there are no lumps; lumps of cornstarch will result in a gloopy filling. Pour this slurry into the saucepan with the blueberries.
Place the saucepan over medium heat. Stir the mixture constantly as it heats up. You’ll notice the blueberries will start to soften and release their juices, and the mixture will begin to thicken. Keep stirring for about 3-5 minutes, or until the filling has thickened to a consistency that coats the back of a spoon. It shouldn’t be runny, but it also shouldn’t be so thick that it’s like jam. Once it’s thickened, remove the pan from the heat and let the filling cool completely. You can speed this up by transferring it to a shallow dish and putting it in the fridge.
Assembling the Ghost Hand Pies
This is where the fun really begins! Unroll your puff pastry sheets. If you’re using the vegan and gluten-free ones, they often come folded. Gently unfold them on a lightly floured surface. You want to work quickly with puff pastry because it can get warm and sticky. If your kitchen is very warm, you might want to pop the pastry back in the fridge for a few minutes if it starts to feel too soft.
Using a ghost-shaped cookie cutter (or any shape you like, but ghosts are great for Halloween!), cut out as many shapes as you can from each sheet of pastry. You should aim to get two ghost shapes for each hand pie: one for the base and one for the top. If you don’t have a ghost cutter, you can use a round cutter and then cut out little triangle “eyes” and a slit for a “mouth” from the top pastry pieces.
Once you have your ghost shapes, take half of them and place them on a baking sheet lined with parchment paper. These will be your pie bases.
Now, spoon about a tablespoon of the cooled blueberry filling onto the center of each pastry base. Be careful not to overfill; you want to leave a border of about half an inch around the edges. If you put too much filling, it will leak out during baking.
Take the other half of your ghost shapes and place them on top of the filling. Gently press the edges together with your fingers to seal them. For an extra secure seal, you can use the tines of a fork to crimp the edges all the way around. This also gives them a nice decorative edge.
If you want to be extra fancy, you can cut out small shapes (like little eyes or a mouth) from some pastry scraps and press them onto the top pastry ghosts before sealing, or even use a small knife to cut out little eye holes in the top pastry if you’re not using a cutter for that.
Baking and Glazing
Before baking, I like to give my hand pies a little extra sparkle. Brush the tops of the pies lightly with a little plant-based milk or water. This helps them brown nicely. Then, sprinkle a little extra caster sugar over the top. This gives them a lovely sweet crunch.
Bake in a preheated oven at 200°C (180°C fan/400°F/Gas Mark 6) for about 15-20 minutes, or until the pastry is puffed up, golden brown, and beautifully flaky. Keep an eye on them, as puff pastry can brown quite quickly. If they start to get too dark on top before they’re cooked through, you can loosely tent them with foil.
While the pies are baking, prepare the simple icing. In a small bowl, whisk together the 50g of icing sugar with just a tiny splash of water or lemon juice, adding it a drop at a time, until you have a smooth, thick but pourable consistency. You don’t want it to be too thin, or it will just run off the pies.
Once the hand pies are out of the oven and have cooled slightly on the baking sheet, you can drizzle this icing over them. You can use a spoon to create a drippy effect, or put it in a piping bag with a fine tip for more control. Let the icing set completely before serving.
These Vegan Blueberry Ghost Hand Pies are best enjoyed fresh, when the pastry is at its flakiest. They’re perfect with a cup of tea or coffee, or as a fun dessert for a spooky gathering. If you have any leftovers, you can store them in an airtight container at room temperature for a day or two, though the pastry won’t be as crisp. Enjoy your spooky baking!
Conclusion:
These Vegan Blueberry Ghost Hand Pies are a fun and delicious way to enjoy a sweet treat. The flaky puff pastry combined with the sweet-tart blueberry filling makes them irresistible. They’re perfect for parties, especially around Halloween, but honestly, they’re great any time you want something homemade and special. Remember to let your blueberry filling cool completely before you start assembling, as this prevents soggy bottoms and ensures maximum flakiness from the puff pastry. If you don’t have a ghost cutter, any fun shape will do, or you can simply cut them into squares or rectangles.
Serving Suggestions
Serve these warm or at room temperature. They are lovely on their own, or you can dust them with a little extra icing sugar or even a drizzle of melted vegan white chocolate for an extra spooky touch. A small scoop of vegan vanilla ice cream alongside is always a good idea.
Variations
Feel free to experiment with other berries like raspberries or blackberries, or even a mix. A pinch of cinnamon or nutmeg in the filling can add a warm spice note. For a different twist, you could try a splash of almond extract in the filling.
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, absolutely. The blueberry filling can be made a day or two in advance and stored in an airtight container in the refrigerator. Just make sure to let it come to room temperature slightly before using it if it’s too stiff, or gently warm it if needed, though cool is best for assembly.
What if I don’t have puff pastry?
While puff pastry provides the signature flakiness, you could try this with a vegan shortcrust pastry. You’d need to blind bake the bottom crust slightly before adding the filling to ensure it doesn’t get soggy. The texture will be different but still tasty.
How do I store leftover hand pies?
Store any leftover Vegan Blueberry Ghost Hand Pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They are best enjoyed within a couple of days as the pastry can lose its crispness over time.
Vegan Blueberry Ghost Hand Pies
Spooky and delicious vegan hand pies filled with a sweet blueberry filling and decorated with ghost shapes for a festive treat. Perfect for Halloween or any time you want a fun dessert.
Ingredients
-
2 sheets of puff pastry
-
100g of fresh / frozen blueberries
-
50g of caster / granulated sugar
-
2 tablespoons of cornstarch / cornflour
-
2 teaspoon of lemon juice
-
50g of icing sugar
Instructions
-
Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a baking sheet. -
Step 2
In a bowl, combine the blueberries, 50g caster/granulated sugar, cornstarch/cornflour, and lemon juice. Stir well until the cornstarch is dissolved and the blueberries are evenly coated. -
Step 3
Unroll the puff pastry sheets and cut each into 3 equal rectangles. On one half of each rectangle, cut out ghost shapes using a cookie cutter or by freehand. Leave the other half intact to form the base. -
Step 4
Spoon the blueberry filling onto the intact half of each pastry rectangle, avoiding the edges. Moisten the edges with a little water. Carefully place the ghost-cut pastry over the filling, pressing the edges together to seal. Crimp with a fork. -
Step 5
Place the hand pies onto the prepared baking sheet. Sprinkle with extra sugar if desired. -
Step 6
Bake for 18-20 minutes, or until the pastry is golden brown and puffed up. Let them cool slightly on the baking sheet before transferring to a wire rack. -
Step 7
Once cooled, mix the icing sugar with a tiny amount of water to create a thick glaze. Drizzle or pipe the glaze onto the ghost shapes for decoration.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
